Research article summary (published 20 Jul 2009):

Thermal degradation kinetics of anthocyanins from blood orange, blackberry, and roselle using the arrhenius, eyring, and ball models.

Full Abstract

Anthocyanin stability was assessed over temperatures ranging from 30 to 90 degrees C for seven products: blood orange juice [Citrus sinensis (L.) Osbeck]; two tropical highland blackberry juices (Rubus adenotrichus Schlech.), one with high content and the other with low content of suspended insoluble solids (SIS); and four roselle extracts (Hibiscus sabdariffa L.). The blackberry juice showed the highest content of anthocyanins with 1.2 g/L (two times less in the roselle extracts and 12 times less in the blood orange juice). The rate constant for anthocyanin degradation and isothermal kinetic parameters were calculated according to three models: Arrhenius, Eyring, and Ball. Anthocyanins in blood orange juice presented the highest rate constant for degradation, followed by the blackberry juices and roselle extracts. Values of activation energies were 66 and 37 kJ/mol, respectively, for blood orange and blackberry and 47-61 kJ/mol for roselle extracts. For the blackberry juices, a high SIS content provided only slight protection for the anthocyanins. The increasing content of dissolved oxygen, from 0.5 to 8.5 g/L, did not significantly increase the rate constant. For both isothermal and nonisothermal treatments, all three models accurately predicted anthocyanin losses from different food matrices.

Author information

Author/s: Cisse, Mady (M); Vaillant, Fabrice (F); Acosta, Oscar (O); Dhuique-Mayer, Claudie (C); Dornier, Manuel (M);

Affiliation: Ecole Supérieure Polytechnique, Université Cheikh Anta Diop, BP 5085, Dakar Fann, Senegal.

Journal and publication information

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

Journal: Journal of agricultural and food chemistry (J Agric Food Chem), published in United States. (Language: eng)

Reference: 2009-Jul; vol 57 (issue 14) : pp 6285-91

Dates: Created 2009/07/15; Completed 2009/11/13;

PMID: 19545116, status: MEDLINE (last retrieved date: 11/15/2009)

Sourced from the National Library of Medicine. Abstract text and other information may be subject to copyright.

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MeSH headings (categories)

This article was linked to the MeSH Headings (categories) shown below.

Anthocyanins - chemistry Beverages - analysis Citrus - chemistry Drug Stability Fruit - chemistry Hibiscus - chemistry

Hot Temperature Kinetics Models, Theoretical Oxygen - analysis Rosaceae - chemistry Thermodynamics

Note: Bold headings indicate primary MeSH headings or qualifiers.

Associated Chemicals: Anthocyanins (0) ; Oxygen (7782-44-7)

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